re: #69 Killgore Trout

For liberal foodies: Tales from the Larder: Seafood Diaries Part 2
I love mussels.

A bunch of people from a Craigslist food forum off-shoot we started a few years ago get together every year for a day of pulling mussels off the rocks at Davenport (about 15 miles north of Santa Cruz). We pull about a 5 gallon bucket of mussels in about a half hour, then spend an hour or so (and a few bottles of wine) scrubbing them. One guy brings a propane burner, and we have a few woks, pots, etc. and make mussels a few different ways (fresh herbs, vinegars, sauces, marinades, etc.) along with breads different people make to soak up the juices…by the end of the day, we’re usually full, buzzed, and ready for naps. Good times.